Salmon with Rhubarb Sauce
1 Tbsp. unsalted butter, divided
1 small carrot, thinly sliced
1 small onion, finely chopped
2 rhubarb stalks, thinly sliced
1 large shallot, finely chopped
1/3 c. white wine or white wine vinegar
1 c. clam juice
12 oz. salmon fillet in one piece
1 lb. fresh spinach, stemmed and washed
Preheat the oven to 325 degrees.
Wrap salmon in foil and bake until cooked through, about 30 to 40 minutes.
Meanwhile, in a medium saucepan, heat 1 tsp. butter over medium-high heat until hot but still golden. Saute carrot, onion, rhubarb and shallot until onion softens, about five minutes.
Add wine or vinegar and boil until reduced by half, about 10 minutes. Add clam juice and simmer 15 minutes, until vegetables are very soft.
In a large pot, place spinach, with any water clinging to leaves. Cover and cook over medium heat until spinach is wilted and just tender, about five minutes. Uncover and set aside.
Transfer vegetable mixture to a blender and puree. Gradually blend remaining butter into sauce. Season sauce to taste with salt and pepper.
Gently squeeze most of water from spinach. Arrange a bed of it on four plates. Add one-fourth of salmon to each plate.
Spoon one fourth of sauce over each serving of fish. Serve immediately.
Makes 4 servings.